Cottage Cheese Recipes Archives | What Molly Made

Cottage Cheese Vegetable Lasagna

Molly Thompson — Wed, 15 Oct 2025 16:42:30 +0000

My Favorite High-Protein Meatless Lasagna

My dad used to make lasagna every Sunday, and those cheesy, saucy layers will always remind me of cozy fall weekends growing up. It’s still one of my favorite comfort meals, but I wanted to give it a lighter, more nourishing twist packed with fresh vegetables and protein.

The mushrooms add that hearty, classic lasagna feel, while cottage cheese keeps it creamy and boosts the protein without adding meat. This cottage cheese vegetable lasagna checks all the boxes for me: comforting, loaded with sneaky veggies, high in protein, and perfect to prep in advance.

Here’s what makes this version special:

Uses whole-milk small-curd cottage cheese for creamy texture without watery pockets
Loaded with zucchini, mushrooms, spinach, carrots for fiber an micronutrients.
Uses no-boil lasagna noodles for easy layering.
Freezer and make-ahead friendly so it’s perfect for meal prep of assembling and freezing for postpartum (bonus that the milk and cottage cheese deliver essential nutrients for recovery).
A great meatless main for hosting friends or the holidays.

Need more freezer-friendly meals? Try cottage cheese biscuits, ground turkey enchiladas, or healthy white chicken chili next!

Tested Tips Before You Start…

Use your favorite marinara sauce: For easier prep we’re using store bought pasta sauce. The flavors come through so pick one you love and use often.
It will seem like A LOT of veggies, trust the process. All of the veggies will almost overflow out of a large pan, but I promise it all cooks down and is the perfect amount you need for this veggie lasagna.
Grate mozzarella fresh from block: it prevents added moisture in the layers and melts really well.
Let it cool for best slices: Let the pasta rest and set before cutting into it for cleaner squares.

Ingredients Needed For Cottage Cheese Vegetable Lasagna

Cottage cheese layer: small curd cottage cheese, and grated parmesan. Both are rich in protein, calcium, and iodine. I love that they support my health and baby’s brain development!
Noodles, sauce, and cheese: I like the oven ready lasagna noodles (with wavy edges) and my favorite marinara sauce for easier prep. I used Rao’s sauce and Dellalo noodles. Use low-moisture mozzarella for sturdier structure.
Vegetable layer: onion, zucchini, mushrooms, carrots, and spinach are the perfect combination.

Testing tip: When I tested this recipe, I found that whole-milk, small-curd cottage cheese yields a creamier, less watery layer. Lower-fat versions still work but may require more time to rest to set up.

Jump to Recipe

Can I Make it Gluten-Free?

Yes, use my favorite gluten-free lasagna noodles to keep this cottage cheese veggie lasagna completely gluten-free. I use them in sheet pan lasagna and white chicken lasagna soup all the time!

How to Make the Best Cottage Cheese Vegetable Lasagna

Welcome to my kitchen! I took so much intention when developing this veggie lasagna with cottage cheese to make it a nutrient powerhouse, but still feel extra cozy and hearty. Here’s how to do it!

Step 1. Cook the vegetables: Saute onion, garlic, zucchini, mushrooms, and carrots to soften and release their moisture (key to avoid soggy lasagna).

Step 2. Wilt the spinach: Add spinach (it will seem like a lot!). Cook to wilt then add the balsamic and continue to cook until liquid is gone.

Step 3. Mix the cottage cheese: stir together cottage cheese, Parmesan, salt, pepper, and garlic powder. You’re aiming for a texture that’s spreadable but holds small curds.

Step 4. Layer the lasagna: the best order of layering is sauce, noodles, 1/2 the cottage cheese, 1/2 the veggies, shredded cheese then repeat and finish with noodles, sauce, and mozzarella on top.

Can I Use Different Vegetables?

Yes, you can swap any of the vegetables for something you have on hand! It makes it a great ‘clean out the fridge’ meal. Try bell peppers, roasted butternut squash, summer squash, or eggplant. Just make sure to cook them to remove the moisture.

FAQs

Can I use ricotta instead of cottage cheese?

Yes, but cottage cheese gives extra protein and tends to be less dense. Use a smooth variety and drain any excess liquid first.

Why is my lasagna watery?

Common causes include too-moist vegetables, low-fat cottage cheese, or not enough resting time. To fix/prevent these: cook the veggies enough to reduce their liquid before layering, strain liquid form your cottage cheese, and ensure you let the lasagna rest before cutting.

How do you layer lasagna?

Like most lasagnas, you’ll start with a base layer of sauce and noodles then layer.

Here’s the exact order: thin layer of sauce, noodles, 1/2 the cottage cheese, 1/2 the veggies, 1/3 of the shredded cheese, 1/2 of the sauce, noodles, other 1/2 of the cottage cheese, other 1/2 of the veggies, 1/3 of the shredded cheese, remaining sauce, remaining noodles, and remaining mozzarella cheese.

TLDR: Sauce > noodles > cottage cheese > veggies > shredded cheese > sauce > noodles > cottage cheese > veggies > shredded cheese > sauce > noodles > shredded cheese.

Can I assemble ahead or freeze it?

Yes, assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking! To freeze: cover unbaked lasagna with plastic wrap + foil and freeze up to 3 months. Thaw overnight before baking.

Storage & Make-Ahead

Store: Cool completely, then cover tightly or place slices in airtight containers for up to 4–5 days in the fridge.
Reheat: Warm in a 350°F oven for 20–25 minutes or microwave individual slices for 1–2 minutes until hot.
Freeze: Wrap tightly before or after baking and freeze up to 3 months. Thaw overnight in the fridge before reheating or following baking instructions.

This is the best meal to prep for postpartum or for someone in need. Below is my lasagna I prepped for when we welcome our newborn. According to experts, pregnant and breastfeeding women need higher amounts of nutrients including vitamin B12, iodine and choline, all of which I can get from dairy foods like the cottage cheese and mozzarella in this lasagna.

More High-Protein Cottage Cheese Recipes

Cottage Cheese Vegetable Lasagna

An incredible high-protein lasagna with layers of vegetables and cottage cheese! This cottage cheese vegetable lasagna includes an entire package of spinach and several cups of veggies, but you’ll barely notice thanks to all the cozy flavors and no-boil noodles. It’s the perfect protein-rich meatless lasagna and makes the best freezer-friendly dinner!

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword family dinner, freezer meal, high protein, meal prep

Prep Time 30

Cook Time 1

Resting Time 15

Total Time 1 45

Servings servings

Calories 256kcal

Author Molly Thompson

Ingredients

2 Tablespoons olive oil
1/2 medium onion diced
3 cloves garlic minced
1 medium zucchini cubed into 1/2 inch pieces
8 oz baby bella mushrooms roughly chopped
2 carrots peeled and diced small
10 oz baby spinach roughly chopped
3 Tablespoons balsamic vinegar
3 cups small curd cottage cheese preferably whole milk
3 cups marinara sauce
1 cup grated parmesan cheese
1/2 teaspoon Kosher salt
Fresh cracked black pepper to taste
1 teaspoon garlic powder
12-15 no-boil lasagna noodles (1 box)
8-10 oz low moisture mozzarella shredded

Instructions

Preheat the oven to 400°F and arrange the rack to the center position. Spray a 9×13-inch casserole dish with non-stick spray.
Cook the veggies (10 min): Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, zucchini, mushroom, and carrots, and cook to soften, 5-6 minutes. Add the spinach and cook to wilt. Turn the heat to low, add the balsamic vinegar, and continue to cook for 3-4 minutes, until the veggies are soft and the moisture is reduced. Remove from heat.
2 Tablespoons olive oil, 1/2 medium onion, 3 cloves garlic, 1 medium zucchini, 8 oz baby bella mushrooms, 2 carrots, 10 oz baby spinach, 3 Tablespoons balsamic vinegar
Mix the cottage cheese layer (2 min): In a separate large bowl, combine the cottage cheese, parmesan cheese, garlic, salt, and pepper.
3 cups small curd cottage cheese, 1 cup grated parmesan cheese, 1/2 teaspoon Kosher salt, Fresh cracked black pepper, 1 teaspoon garlic powder
Assemble the lasagna (10 min): To assemble the lasagna, spread 1 cup of the marinara in the bottom of the pan, then layer with 3 lasagna noodles, half the cottage cheese mixture, half the veggie mixture, 1/3 of the shredded cheese. Repeat with another layer of the marinara, noodles, cottage cheese, veggies, and shredded cheese. Finish with a final layer of noodles, marinara, and shredded cheese.
12-15 no-boil lasagna noodles, 8-10 oz low moisture mozzarella, 3 cups marinara sauce
Bake (45 min): Cover with foil and bake in the preheated oven for 15 minutes, then uncovered for 10-15 minutes, until the edges are bubbling and the top is golden brown.
Cool (15 min): Allow to cool for 15-20 minutes before slicing. Top and serve with parmesan cheese, red pepper flakes, or fresh parsley.

Notes

Cottage Cheese. whole milk cottage cheese has a higher fat content with a creamier (less watery) texture than low-fat. Though lower fat cottage cheese still works, the texture of the cottage cheese layer may be slightly looser. I also like to use small curd cottage cheese for similar reasons. It holds together better with less watery pockets between layers.

Lactose-Free: This recipe can be lactose-friendly when made with lactose-free cottage cheese. Parmesan and mozzarella cheeses are naturally low in lactose!

Nutrition

The post Cottage Cheese Vegetable Lasagna appeared first on What Molly Made.

High-Protein Cottage Cheese Biscuits

Molly Thompson — Fri, 26 Sep 2025 15:09:21 +0000

The Best Breakfast Protein Biscuits

When I made these for the first time at 33 weeks pregnant, my 5- and 3-year-olds gobbled them up and said “you can’t even taste the green parts.” Sneaky protein and greens are always a win-win for me.

So if you want something delicious, high-protein, and easy to make, these biscuits with protein hit the mark. A few highlights:

Packed with protein from milk, cheese, cottage cheese, and ham.
Just like classic flaky biscuits thanks to an easy fold technique. They’re super tall, tender, and layered.
Perfect for breakfast sandwiches: they already have 10g of protein, but add in scrambled eggs and veggies and you easily hit your protein goals.
Family-friendly: mild garlic-chive flavor (kid-approved!), but also easy to customize.

Bonus: They’re great for pregnancy! According to dietitians, dairy provides vitamin B12, iodine, choline, calcium, which are nutrients moms and babies need.

Love high-protein cottage cheese recipes? Try cottage cheese bagels, cottage cheese flatbread, or cottage cheese pancakes next.

Tested Tips Before You Start

Always measure flour properly (fluff, spoon, level) so dough isn’t too dry.
Don’t over mix the dough! It will be crumbly as you mix it but will come together when you turn it out onto the counter.
Press the biscuit cutter straight in and out (no twisting) so you get the tall flaky layers.
Bake the biscuits touching! This encourages them to rise taller rather than spreading wide.

Ingredients You’ll Need

Each ingredient adds flavor and function. Here’s what to use and why:

All-purpose flour: gives them structure. I tested these with gf flour, too!
Baking powder + baking soda: aluminum-free avoids that metallic aftertaste.
Shredded cheddar cheese: rich and flavorful, plus adds extra moisture and some protein.
Ham (cooked, diced): for a bit more protein and savory flavor.
Chives: fresh flavor without overpowering, but you could omit.
Avocado oil or melted coconut oil: the fat adds tenderness to the dough.
Cottage cheese (blended smooth): the moisture + protein helps keep biscuits lighter and adds protein. You can’t taste the cottage cheese flavor!
Whole milk: adds a bit more dairy protein and helps the tops brown. Milk is high in quality protein, iodine, and B vitamins (all things I’m looking for during this pregnancy!).
Honey: for just a hint of sweetness.
Topping: melted butter + honey: for flavor and glossy finish (highly recommend!).

Bonus: this recipe has shredded cheddar, cottage cheese, and milk! I specifically developed this with being pregnant in mind because dairy foods provide important nutrients that help support a healthy pregnancy! Peep my bump in the photo above:).

Jump to Recipe

How to Make Protein Biscuits

Step 1. Dry Ingredients: Whisk the dry ingredients and seasoning then stir in the cheddar, ham, and chives.

Step 2. Wet Ingredients: Create a well in the center then add the wet ingredients. Stir to combine with a fork then start to bring in the dry ingredients until it’s all combined. It will be shaggy and wet in spots.

Step 3. Turn Out + Fold: Dump dough onto floured surface and press together to get all of the loose bits. Flatten into a 3/4-inch thick rectangle then fold one side into center, the other side over it (like a book). Repeat.

Step 4. Cut the Biscuits: Press cutter straight down (no twist) into dough to cut ~3-inch rounds. Re-roll scraps and repeat.

Step 5. Bake. Arrange biscuits touching in a 10-inch cast-iron skillet. Brush tops with milk and bake for ~15 minutes.

Step 6. Finish with Topping: Whisk melted butter & honey in a bowl then brush generously on top of the warm protein biscuits. Sprinkle with flaky salt.

This recipe is sponsored by American Dairy Association Mideast. All thoughts and opinions are my own. Thank you to brands like theirs who believe in our mission and recipes so we can continue to share free ones with you. Visit their website for dairy nutrition facts, cooking tips and to learn about dairy farming.

More High-Protein Breakfast Recipes

Protein Biscuits

Savory breakfast protein biscuits loaded with cheddar, ham, & chives! These flaky, high-protein biscuits are make-ahead friendly and give you an easy protein boost (10g per biscuit), thanks to the blended cottage cheese in the dough. Bake these flaky, tender biscuits in under 30 minutes!

Course Breakfast, Brunch

Cuisine American

Diet Kosher

Keyword high protein

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 204kcal

Author Molly Thompson

Ingredients

2 cups all-purpose flour
1 Tablespoon baking powder aluminum-free
1/4 teaspoon baking soda
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1 cup shredded cheddar cheese
1 cup cooked diced ham
1/3 cup finely diced chives
2 Tablespoons avocado oil or melted coconut oil
1 cup cottage cheese blended smooth
1/4 cup milk plus more for brushing
2 teaspoons honey
Topping: 2 Tbsp melted butter + 1 Tbsp honey or hot honey, and flaky salt

Instructions

Preheat the oven to 425°F.
Whisk the flour, baking powder, baking soda, garlic powder, and salt in a large bowl. Stir in the shredded cheese, chives, and ham so it’s coated in the flour mixture.
2 cups all-purpose flour, 1 Tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, 1 cup shredded cheddar cheese, 1 cup cooked diced ham, 1/3 cup finely diced chives
Create a well in the center and add the avocado oil, blended cottage cheese, milk, and honey. Fold everything together with a large spoon until it starts to come together, but still shaggy and wet in some spots. Do not overwork.
2 Tablespoons avocado oil, 1 cup cottage cheese, 1/4 cup milk, 2 teaspoons honey
Turn the dough (and any crumbles) out onto a floured work surface and use generously floured hands to bring the dough together. Flatten it out into a 3/4-inch thick rectangle. Fold one side into the center and the other side on top (like a book) then flatten out into a 3/4-inch thick rectangle again. Repeat folds one more time. This gives you the flaky layers.
Using a 3-inch round biscuit cutter, cut into the biscuit straight down and up, without twisting. Re-roll the dough and repeat until the dough is gone and you have 10 biscuits.
Arrange closely in a 10-inch cast-iron skillet, or so they’re touching on a parchment lined baking sheet. Brush tops with milk. Bake for 15-17 minutes, or until they’re risen and golden brown on the tops.
While they’re baking, whisk together the butter and hot honey (or regular honey). Generously brush on top of the warm biscuits, sprinkle with flaky salt, and serve warm.

Notes

Storage: Store leftovers in airtight container at room temperature 1-2 days or in the fridge for up to 4 days. Freeze cooled biscuits wrapped for up to 2 months. Reheat in the oven or air fryer for the crispiest edges. But I’ve also reheated these in the microwave and added a slice of butter and they’re amazing.

Make-ahead: You can mix dough ahead, refrigerate for 4-6 hours, then bake. Bring back to room temp a bit so the cold dough doesn’t affect rise.

Meal prep for pregnancy/postpartum: This recipe is high in protein and includes three types of dairy. Dairy foods like milk, cheese and yogurt provide essential nutrients that support a healthy pregnancy and child brain development. They also freeze and reheat so well (perfect for post-partum prep!). Follow the storage and reheating tips above!

Nutrition

Variations & Swaps

Make it meatless: omit the ham and leave as is or swap with sauteed red peppers.
Gluten-free: use 1:1 gluten-free flour (I like Bob’s Red Mill 1:1 Gluten-Free flour).
Jalapeno cheddar: use 1 seeded and minced jalapeno instead of chives.
Spinach & feta: add 1-2 cups of chopped spinach and swap the cheddar for feta.

Recipe FAQs

Are these safe for pregnancy?

Yes, the recipe uses pasteurized dairy (milk, cheese, cottage cheese) and cooked ham. I love that these protein biscuits supply nutrients like calcium, vitamin B12, iodine, and choline (all important in pregnancy!).

Can I freeze them?

Yes! Bake and let them cool completely. Wrap them in cling wrap and freeze in an airtight container. Reheat in the oven to keep them crispy.

What if I don’t have a cast-iron skillet?

Use a parchment-lined baking sheet and arrange them so they’re all touching! You can also use any oven-safe skillet you have on hand.

How do I know when they’re done?

Look for golden brown tops and crisp edges. You can tap the top lightly. It should feel set (not doughy) and the bottom should be slightly golden. You can also use a meat thermometer. Biscuits are done when the internal temp reaches 200-210°F.

Are these biscuits a full meal?

These biscuits are higher in protein than traditional biscuits. However, nutritionists recommend aiming for 25-30g for breakfast, so I like to pair them with over medium eggs and avocado or a side of greek yogurt or a cottage cheese breakfast bowl.

The post High-Protein Cottage Cheese Biscuits appeared first on What Molly Made.

High-Protein Cottage Cheese Cookie Dough

Molly Thompson — Wed, 03 Sep 2025 16:27:41 +0000

The first time I tested this protein cookie dough, the texture was a little too soft. I added more almond flour and protein powder until I found the perfect spoonable consistency.

My daughter took one bite and said, “oh my gosh, this is the best dessert you’ve ever made.” She didn’t even realize it was healthy! We’ve kept it in the fridge for easy after-dinner treats all week.

Recipe highlights:

High-protein, but still indulgent
Surprisingly high in fiber (5g per serving)
Gluten-free, refined sugar–free, and naturally sweetened
10 minutes, no baking required
Edible cookie dough and safe to eat raw
Perfect for meal prep or a quick sweet tooth fix

This is the high-protein and healthy version of my classic and loved edible cookie dough!

Love sneaking cottage cheese into recipes? Try protein cottage cheese bagels, cottage cheese alfredo, or cottage cheese pizza crust next.

Ingredients You’ll Need

Cottage cheese: full-fat blends the creamiest, but low-fat works too for low-calorie cookie dough (I used Good Culture). It has so many health benefits!
Almond flour: for structure and mild nutty flavor (bonus it’s low carb).
Vanilla protein powder: boosts protein and helps thicken. I like Be Welly by Kelly protein.
Cashew butter: mild and creamy, just like I use in healthy edible cookie dough.
Maple syrup: adds natural sweetness.
Vanilla extract: classic cookie dough flavor.
Mini chocolate chips: I used Enjoy Life for a dairy-free option.
Sea salt: enhances the flavor. I recommend some extra for the top!

Jump to Recipe

Blend cottage cheese: Use a blender or food processor to blend until completely smooth and creamy with no lumps.

Mix wet ingredients: Whisk the blended cottage cheese with maple syrup, cashew butter, and vanilla until smooth.

Add dry ingredients: Stir in almond flour, protein powder, and salt until a soft dough forms.

Fold and chill: Stir in chocolate chips. Eat immediately for soft dough or chill 30 minutes for a firmer, scoopable texture.

Scoop it with a spoon straight from the bowl (the classic way).
Roll it into small balls for bite-sized, grab-and-go protein snacks (perfect for kids!).
Layer it in a parfait with fruit and almond granola for a healthy breakfast/dessert.
Use as a dip with apple slices, strawberries, or pretzels. Like buckeye dip, but healthy.
Swirl it into oatmeal for extra protein and flavor (doing this asap).
Freeze small portions for a firmer, candy-like treat.

This cottage cheese cookie dough is creamy, sweet, and packed with 21g of protein. Blended cottage cheese makes a flavorless high-protein base and maple syrup and cashew butter give it sweet richness. Plus, it’s gluten-free and ready in minutes. Chill it for a firmer, scoopable dough or enjoy right away as a soft, creamy dessert (I like to chill it!).

Course Dessert

Cuisine American

Diet Gluten Free

Keyword easy dessert, gluten free, gluten free dessert

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 423kcal

Author Molly Thompson

Ingredients

1 cup cottage cheese low-fat or full-fat (I used Good Culture)
1 3/4 cups almond flour
2 scoops vanilla protein powder (about 1/2 cup) I used Be Well By Kelly Protien
2 Tablespoons cashew butter
1/2 teaspoon sea salt
1/4 cup maple syrup
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips I used Enjoy Life

Instructions

Blend the cottage cheese (2 min): In a blender or food processor, blend the cottage cheese until completely smooth and creamy and no lumps remain.
1 cup cottage cheese
Combine wet ingredients (1 min): Pour the blended cottage cheese into a mixing bowl. Whisk in the maple syrup, cashew butter, and vanilla extract until combined. Whisk until no lumps remain.
2 Tablespoons cashew butter, 1/4 cup maple syrup, 1 teaspoon pure vanilla extract
Stir in dry ingredients (2 min): Add the almond flour, protein powder, and salt. Stir until a soft dough forms. Fold in the chocolate chips.
1 3/4 cups almond flour, 2 scoops vanilla protein powder, 1/2 teaspoon sea salt, 1/2 cup mini chocolate chips
Chill and enjoy: Serve immediately or chill for 30 minutes to firm up until scoopable.

Notes

Storage. Refrigerate in an airtight container for up to 5 days. Freeze up to 2 months and thaw in the fridge.

Consistency Tips. Is it too soft? Add almond flour 1 Tbsp at a time. If it’s too thick for your taste, add milk 1 tsp at a time to reach your desired consistency. Remember it will firm up as it chills!

Nut-Free. Swap cashew butter for peanut butter, almond butter, or tahini for a nut-free option.

Dairy-Free. Use dairy-free or lactose-free cottage cheese if needed.

Low-Calorie. Use low-fat cottage cheese and a sugar-free syrup to keep the carbs down. Also check the macros on your protein powder and use a vanilla protein powder with monk fruit or another low-calories sweetener.

*Nutrition information will change based on the brand and type of protein powder you use.

Nutrition

Tested Tips and Tricks

Too soft? Add 1–2 extra tablespoons of almond flour or protein powder.
Too thick? Mix in 1 teaspoon milk at a time until scoopable.
No protein powder? Add 1/4 cup more almond flour for texture or make this healthy cookie dough.
Blend well: The smoother your cottage cheese, the more it mimics traditional cookie dough.

Variations & Substitutions

Swap cashew butter for peanut butter, almond butter, or sunflower seed butter.
Try dairy-free cottage cheese or a lactose-free cottage cheese to make this recipe fully dairy-free.
Mix-ins: chopped nuts, sprinkles, or white chocolate chips.
Sweetener: honey or agave works in place of maple syrup.

FAQs

Does it taste like cottage cheese?

Not at all! Blending removes the curds for a smooth texture and mixing with nut butter and maple syrup balances the flavor of cottage cheese.

How do I store it?

Keep this cottage cheese cookie dough recipe in an airtight container in the fridge for up to 5 days. You can also freeze it in a batch or roll it into balls for up to 3 months. Thaw overnight in the fridge.

More Protein Desserts

The post High-Protein Cottage Cheese Cookie Dough appeared first on What Molly Made.

High Protein Cottage Cheese Pizza Crust

Molly Thompson — Wed, 21 May 2025 16:27:14 +0000

The High-Protein Hero I Didn’t Know I Needed

This a cottage cheese pizza crust is a genius excuse to eat delicious pizza and still hit your protein goals (30g per serving). 🙌🏼

It’s crispy around the edges and customizable with your favorite pizza toppings.

The cottage cheese melts into the background texture-wise, but brings major moisture and tons of protein.

This recipe is a miracle for busy weeknights when I want something comforting and nostalgic, but also a little better-for-you.

I’ve been using it as a base for everything from a classic pepperoni situation (for the kids) and arugula + prosciutto with hot honey for me. It delivers (without delivery).

The magic of cottage cheese and flour to make a universal dough is still a wonder to me.

But it works for all things like cottage cheese flatbread and cottage cheese bagels.

Ingredients You’ll Need

Cottage Cheese – I used 2% and it was great! The fat creates a melty golden crust, but low fat will work if you want to keep calories lower.

Eggs – These hold everything together and gives the crust structure.

Shredded Mozzarella – Melty cheese = crispy edges and extra flavor.

Flour – For a little body. You can also use a gluten-free blend if needed.

Seasoning – Garlic powder, Italian seasoning, salt, red pepper flakes if you like a little heat.

How to Make Cottage Cheese Pizza Crust

Blend cottage cheese + eggs.

Stir in the flour.

Spread into a circle.

Bake for 13-15 min.

Topping Ideas that Just Make Sense

Classic red sauce, fresh mozz, and pepperoni (in the recipe card below).
BBQ chicken with cheddar cheese, red onion, ranch, and cilantro.
Fresh tomatoes, fresh basil, and mozzarella for a classic margherita.
Rotisserie chicken, buffalo sauce, red onion, and a ranch drizzle
Roasted veggies and dollops of ricotta.
Basil pesto + prosciutto + arugula (chef’s kiss).
Mozzarella, parmesan, and provolone (for the kiddos).
Caramelized onions, goat cheese, arugula, and balsamic glaze or hot honey.

Cottage Cheese Pizza Crust

This cottage cheese pizza crust is crispy, protein-packed, and made with just four simple ingredients. You’ll blend cottage cheese, eggs, seasoning, and flour into a smooth batter, bake it into a golden crust, then load it up with your favorite toppings. It’s giving easy weeknight dinner meets cheesy comfort—without the fuss of dough.

Course Dinner

Cuisine Italian

Diet Low Calorie

Keyword easy dinner, pizza night

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 383kcal

Author Molly Thompson

Ingredients

1 cup cottage cheese I used 2% fat
2 large eggs
1 teaspoon Italian seasoning
1/4 cup all purpose flour gluten-free if needed
3/4 cup pizza sauce (marinara sauce)
4-6 oz fresh mozzarella cheese cubed small
1-2 oz sliced Pepperoni
4 oz shredded Italian blend cheese

Instructions

Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
Add the cottage cheese, eggs, and italian seasoning to a blender and blend until smooth. Transfer the cottage cheese mixture to a bowl and stir in the flour until combined.
1 cup cottage cheese, 2 large eggs, 1 teaspoon Italian seasoning, 1/4 cup all purpose flour
Pour the pizza dough onto the prepared baking sheet and spread into a 10-inch circle. Bake in the preheated oven for 13-15 minutes, until golden brown. The crust will bubble and settle as it cools.
When the crust is done, spread the pizza sauce on top, then arrange the mozzarella, pepperoni, and shredded cheese. Bake again for another 12-15 minutes, until the cheese is melted, bubbling, and golden brown. Allow to cool for 5-10 minutes before slicing.
3/4 cup pizza sauce, 4-6 oz fresh mozzarella cheese, 1-2 oz sliced Pepperoni, 4 oz shredded Italian blend cheese

Notes

Cottage Cheese. I used Good Culture 2% cottage cheese and that is what the nutrition info is based off. You could use low fat or full fat—both work!

Greek Yogurt. Swap the cottage cheese for equal parts full-fat plain Greek yogurt.

Almond Flour. You can replace the regular flour with almond flour in this specific recipe because it’s a blended batter rather than a structured dough. There’s more moisture in almond flour, so add 3-5 minutes to the first bake time to dry it out more. It won’t be as crispy and the texture will be slightly softer.

Make Ahead. You can bake the crust, let it cool, and store it in the fridge for up to 3 days. Just top and bake again when you’re ready to eat. It also freezes well—wrap tightly and freeze for up to 1 month.

Storage. Store leftover pizza in the fridge for up to 3 days. Reheat in the oven, microwave or air fryer until heated through.

More Topping Ideas:

BBQ chicken, cheddar cheese, red onion, cilantro, and ranch
Classic margherita (tomato, basil, mozzarella)
Buffalo chicken, cheddar cheese, red onion, and ranch
Pesto, peppers, mushroom, red onion, and ricotta
Pesto, prosciutto, arugula, and hot honey
3 Cheese (mozzarella, parmesan, and provolone)
Caramelized onion, goat cheese, arugula, and balsamic glaze

Nutrition

The post High Protein Cottage Cheese Pizza Crust appeared first on What Molly Made.

Cottage Cheese Mac and Cheese

Molly Thompson — Fri, 11 Apr 2025 19:09:26 +0000

Rich and Creamy Cottage Mac and Cheese (High Protein)

If you’re looking for a creamy, cheesy mac and cheese with a protein boost—without the need for flour, cream, or a roux—this cottage cheese mac and cheese checks every box.

It has all the nostalgic flavor and comfort of the classic, with a velvety sauce made from blended cottage cheese and sharp cheddar.

Just like cottage cheese alfredo, it’s perfect for a quick weeknight dinner, picky eaters, or sneaking in more protein (without anyone knowing).

Benefits of Using Cottage Cheese

Blending cottage cheese with milk to create the sauce makes this macaroni and cheese rich and velvety, but higher in protein and lower in fat because it takes the place of heavy cream. Cottage cheese is naturally high in protein, calcium, and B12.

I tested this recipe with full fat cottage cheese and low fat cottage cheese, both yielding a delicious, creamy result.

Use cottage cheese to add extra protein to more recipes! Try cottage cheese flatbread, cottage cheese pancakes, cottage cheese bagels, or cottage cheese egg salad.

Ingredients You’ll Need

Elbow macaroni – A classic choice that holds onto the sauce really well. Feel free to swap in gluten-free pasta.
Cottage cheese – Full-fat blends up super smooth, but low fat works if you want to reduce the overall calories. I tested it both ways!
Evaporated milk – This is whole milk that’s been simmered to remove about 60% of its water content. The result is a richer, slightly thicker milk that creates a creamier, more luscious sauce—without needing heavy cream. It’s great for adding richness and stability to cheese sauces. Whole milk works as a swap!
Cheddar cheese – Sharp cheddar adds that bold, classic flavor. Freshly grated melts better and creates a smoother sauce than pre-shredded.
Cornstarch – Helps thicken the sauce slightly without making it gummy.

Jump to Recipe

How to Make Cottage Cheese Mac and Cheese

Cook the Pasta. Boil the elbow macaroni according to the package directions until al dente. Reserve a bit of the pasta water before draining.

Blend the sauce. In a blender, combine cottage cheese, evaporated milk, salt, and paprika. Blend until completely smooth and creamy.

Finish the sauce. Add the shredded cheddar and toss with cornstarch. Pour in the blended cottage cheese mixture and stir over medium-low heat until the cheese melts.

Mix it all together. Add the cooked macaroni and stir until every noodle is coated in the velvety, protein-packed cheese sauce.

Tips for the Creamiest Sauce

Blend the cottage cheese until completely smooth for the best texture. You won’t taste any curds once it’s mixed into the hot pasta.
Use freshly shredded cheese if you can—it melts better and gives that classic mac and cheese flavor.
Reserve some pasta water to thin the sauce if it gets too thick.
Don’t overheat once you mix everything together. Just stir gently until melty and creamy so the sauce doesn’t separate.

Variations to Try

Baked version: Add the mac and cheese to a casserole dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15-20 minutes until golden and bubbly.
Sneaky veggies: Stir in steamed broccoli, spinach, or peas to get some greens in there.
Spicy twist: Add a pinch of cayenne or stir in some sriracha or hot sauce for a little kick.

This recipe is sponsored by ADA Mideast. Visit their website for nutrition facts and cooking tips, and to learn about dairy farming.

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Cottage Cheese Mac and Cheese

This high-protein cottage cheese mac and cheese is rich, creamy, and lower in calories thanks to blended cottage cheese. It has the same creamy texture and flavor as your favorite comfort food, so no one will guess the sauce is made without heavy cream—just cheesy, cozy goodness with 27 grams of protein in every serving.

Course Dinner, Lunch

Cuisine American

Diet Low Fat

Keyword high protein, kid friendly

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 477kcal

Author Molly Thompson

Ingredients

12 oz elbow macaroni regular, whole wheat, gluten-free, or chickpea pasta works
1/2 cup evaporated milk or whole milk
1 1/2 cups low fat cottage cheese but any kind will work
1 teaspoon kosher salt
1/4 teaspoon paprika
1 tablespoon cornstarch
10 oz sharp cheddar cheese freshly grated

Instructions

Cook the pasta in boiling water according to the package directions until al dente. Reserve 1 cup of pasta water then drain the pasta, but do not rinse.
12 oz elbow macaroni
While the pasta is cooking, add the milk, cottage cheese, salt, and paprika to a blender or food processor and blend until smooth.
1/2 cup evaporated milk, 1 1/2 cups low fat cottage cheese, 1 teaspoon kosher salt, 1/4 teaspoon paprika
Combine the cheese and and cornstarch in a large saucepan, without any heat, until the cheese is evenly coated. Stir in the cottage cheese mixture and set it over medium heat. Stir or whisk frequently until the cheese is melted and smooth.
10 oz sharp cheddar cheese, 1 tablespoon cornstarch
Fold the cooked pasta into the cheese sauce until completely coated, adding a splash of reserve pasta water to thin out the consistency if needed. Taste and add more salt as needed and serve warm.

Notes

Grate Your Own Cheese. Pre-shredded cheese can contain anti-caking agents that prevents the cheese from melting as well. For the creamiest pasta, grate it yourself.

Evaporated Milk. This is whole milk that’s been simmered to remove about 60% of its water content. The result is a richer, slightly thicker milk that creates a creamier, more luscious sauce—without needing heavy cream. It’s great for adding richness and stability to cheese sauces. Whole milk works as a swap!

Pasta. Any shape of pasta that has grooves or twists to hold the cheese works best. I used whole wheat pasta for added fiber, but you could use gluten-free pasta or chickpea pasta works too.

Veggies. Stir in steamed broccoli or frozen peas for added greens.

Baked Mac n Cheese. Transfer the mac and cheese to a greased baking dish. Sprinkle with breadcrumbs and more cheese. Bake at 375 for 15-20 minutes until golden and bubbling.

Storage. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of milk to loosen it back up.

Nutrition

The post Cottage Cheese Mac and Cheese appeared first on What Molly Made.

Cottage Cheese Egg Salad (High-Protein, No Mayo)

Molly Thompson — Mon, 31 Mar 2025 11:00:00 +0000

Ditch the Mayo — This High-Protein Egg Salad is A Gamechanger

I wanted something creamy and satisfying without mayo—and cottage cheese is the secret! Just like cottage cheese alfredo and cottage cheese flatbread, you blend it until smooth, turning it into a protein-packed dressing.

My top tip for egg salad is to use fresh herbs and season it well with salt and pepper. They’re small additions, but make all the difference!

Eggs are always part of my morning routine to meet my protein goals, but I’ve been making this on repeat for quick lunches and snacks, and it always hits the spot. Serve it on toast, tuck it into lettuce cups, or scoop it up with crackers!

Did you know? Eggs are a compact, natural source of vitamins and minerals. One egg contains 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Bonus, eggs are naturally free of sugars and low carb!

How to Make Cottage Cheese Egg Salad

What you need: hard-boiled eggs, salt, pepper, paprika, dijon mustard, cottage cheese, red onion, celery, chives, dill, and lemon juice.

Jump to Recipe

Add to Instacart

Step-by-Step Instructions

Hard boil the eggs then transfer to an ice bath to cool.

Peel and chop the hard-boiled eggs into bite-sized pieces.

Blend cottage cheese, lemon juice, Dijon, paprika, salt, pepper, and garlic until smooth.

Combine the eggs with the remaining ingredients and dressing in a bowl.

Serving Suggestions

On toasted sourdough – This is my personal favorite. Pile it high on a slice of crunchy, golden-brown sourdough for the perfect balance of creamy and crisp.

With a sprinkle of everything bagel seasoning – Add a boost of flavor and texture by topping your egg salad with a generous pinch of everything bagel seasoning. It’s especially great on sandwiches or toast!

In lettuce cups – For a light and low-carb option, serve the egg salad in butter lettuce leaves.

With crackers or sliced veggies – Keep it simple and scoop it up with your favorite crackers or crunchy cucumber and bell pepper slices.

As a sandwich – Classic, easy, and perfect for meal prep. Add a slice of tomato or avocado to take it up a notch.

This post is sponsored by The Ohio Poultry Association. For more about Ohio egg farmers, cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow them on Facebook, Twitter, and Instagram.

More High-Protein Lunch Recipes

Recipes

Lunch

Salads

Lunch

Cottage Cheese Flatbread

Cottage Cheese Egg Salad

This high-protein cottage cheese egg salad is loaded with fresh herbs, fresh flavor, and creamy texture—all without mayo. Just like classic egg salad, it makes the perfect make-ahead healthy snack or lunch, with a creamy cottage cheese dressing and the perfect crunch from celery and red onion.

Course Lunch, Snack

Cuisine American

Diet Diabetic, Gluten Free, Vegetarian

Keyword cottage cheese recipe, high protein, meal prep lunch

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 240kcal

Author Molly Thompson

Ingredients

10 large eggs
1 celery stalk finely diced
3 Tablespoons red onion finely diced
2 Tablespoons fresh dill chopped
2 Tablespoons fresh chives chopped
3/4 cup cottage cheese any kind (I used full fat)
1 Tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1 teaspoon kosher salt
Black pepper to taste
1 clove garlic

Instructions

Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.
10 large eggs
Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.
1 celery stalk, 3 Tablespoons red onion, 2 Tablespoons fresh dill, 2 Tablespoons fresh chives
Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.
3/4 cup cottage cheese, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon paprika, 1 teaspoon kosher salt, Black pepper to taste, 1 clove garlic

Notes

Cottage Cheese. For the creamiest texture, use full-fat cottage cheese. If you still want a high protein egg salad, but don’t want mayo, use plain greek yogurt

More Herbs. Swap the dill and chives for green onions or parsley.

Hard Boiled Eggs. Check out the Ohio Poultry Association’s

Store. Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.

Nutrition

The post Cottage Cheese Egg Salad (High-Protein, No Mayo) appeared first on What Molly Made.

Cottage Cheese Dinner Rolls

Molly Thompson — Mon, 28 Oct 2024 17:27:51 +0000

You only need 7 ingredients to make these ultra soft cottage cheese dinner rolls. They have cottage cheese blended into the dough for extra tenderness and you top them with rich honey butter right out of the oven. Follow my simple steps if you’re new to baking bread and enjoy these homemade dinner rolls for a cozy family dinner or holiday side.

Need another bread? Try sourdough dinner rolls or cottage cheese bagels next!

The rolls begin with a blend of warm milk and cottage cheese, giving them an extra-soft texture without being overly rich. Just like pumpkin cinnamon rolls and pecan sticky buns, the added fat creates an enriched dough that’s really soft and tender.

A hint of honey in both the dough and topping adds just the right amount of sweetness. Serve them fresh and warm, and get ready for these rolls to be requested time and time again.

They take some time to rise and bake so follow my tips to have fresh warm rolls done exactly when you serve dinner!

Why You’ll Love These Cottage Cheese Rolls

Incredibly soft thanks to the bread flour and cottage cheese.
Rich buttery, sweet topping.
Bakes to perfectly golden brown.
A tender stretchy texture!
Perfect for Thanksgiving (and other holidays) or weeknight side.

Love cottage cheese recipes? Try cottage cheese flatbread, cottage cheese egg bites, or cottage cheese queso next!

Ingredients You Need

Here’s a quick look at the ingredients you’ll need to make these honey butter dinner rolls. Head to the recipe card for exact measurements.

Whole Milk & Cottage Cheese: Blended together, they make a creamy base for the dough.
Honey or Sugar: Sweetens the rolls just a bit and activates the yeast.
Instant Yeast: Allows the dough to rise beautifully.
Butter: Adds richness to both the dough and the honey butter topping.
Egg: Gives structure to the dough.
Bread Flour: Has a higher protein content for a chewier roll. Use King Arthur’s gluten-free bread flour if needed.

Need another holiday side? Try homemade broccoli casserole,

How to Make Cottage Cheese Dinner Rolls

Here are the simple steps, with photos, to make this cottage cheese rolls recipe. Skip to the recipe card for the printable version.

Step 1. Blend Cottage Cheese. Add the cottage cheese and milk to a blender and blend until smooth.

Step 2. Add the Yeast. Add the sugar and sprinkle the yeast on top. Wait for 10 minutes to make sure it froths and activates.

Step 3. Mix the dough. Add the remaining dough ingredients and mix until combined and shaggy.

Step 4. Knead the Dough. Switch to the dough hook and knead for 5 minutes to develop the gluten.

Step 5. Cover and Rise. Cover with a kitchen towel and store in a warm dry place to rise until it doubles in size, 1-2 hours.

Step 6. Shape and Rise Again. Divide the dough into 15 even balls and place in a greased baking dish. Cover and rise for another hour, until doubled.

Step 7. Bake and Serve. Bake for 18-22 minutes, until the tops are golden brown. Rotate in the oven if one side is becoming too brown. The tops will be somewhat firm when they come out of the oven. Brush with honey butter and they will soften.

Dinner Roll Flavors

Add Fresh Herbs: Try rosemary, thyme, or parsley for a savory twist.
Cinnamon Honey Butter: Add a pinch of cinnamon to the honey butter for a cozy flavor.
Brown butter sage: swap the butter for brown butter and add chopped sage to the dough.
Whole Wheat Flour: Substitute half of the bread flour with whole wheat for a nuttier flavor.
Cheddar dinner rolls: add 1 cup shredded cheddar cheese and chopped chives to the dough.

How to Make them Ahead of Time

These rolls require about 3 hours of rising and 20 minutes of baking, which you may not have in one day. Here are a few options to make them in advance!

Overnight: prepare the dough, let it rise the first time, then shape them into rolls. Cover and refrigerate them for up to 16 hours. Let them sit at room temperature for 1-2 hours before baking.

Freeze: prepare the dough, let it rise the first time, shape them into rolls, then cover and freeze in the baking pan. Let them thaw and rise at room temperature for 4-5 hours before baking.

Freeze baked rolls: allow them to cool completely then pull them apart and freeze them on a baking sheet. Transfer to a freezer bag and freezer for up to 2 months. Thaw overnight in the fridge and warm them as desired.

Expert Tips

Measure Flour Accurately: Spoon the flour into your measuring cup, then level it off with a knife. Better yet, weigh the flour!
Use the right temperature ingredients: For the best rise, make sure the milk and blended cottage cheese mixture are around 110°F. If it’s too cool or scolding, the yeast may not activate properly.
Don’t Skip the Second Rise: Allowing the dough to rise a second time after shaping is key for airy, fluffy rolls.
Rise in a warm place: use the oven if yours has a proofing setting. You can also preheat it to the lowest temperature then turn it off and add the dough to the oven with it off.
Watch While Baking: Rotate the pan halfway through baking, and tent with foil if the tops are browning too quickly.

Recipe FAQs

Can I make these rolls ahead of time?

Yes, you can make the dough a day ahead. Prepare the dough, Let it rise once, then refrigerate it. Shape the rolls the next day and let them come to room temperature and rise before baking.

Can I use active dry yeast instead of instant yeast?

Yes, but the rise times will take a bit longer! The dough should double in size so go off that rather than the rise times.

What if I don’t have a stand mixer?

You can knead the dough by hand on a floured surface. It may take a bit longer, but the results will be just as delicious.

More Side Dishes

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Cottage Cheese Dinner Rolls

Soft and fluffy honey butter dinner rolls with a touch of sweetness from honey and an ultra-tender crumb thanks to cottage cheese. See the full blog post above this for step-by-step photos of each step in the process.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword cottage cheese, Thanksgiving side dish

Prep Time 15

Cook Time 20

Rise Time 3

Total Time 3 35

Servings rolls

Calories 218kcal

Author Molly Thompson

Ingredients

3/4 cup whole milk
1 cup whole milk cottage cheese
2 Tablespoons honey or granulated sugar
2 1/4 teaspoons instant yeast (one standard packet)
3 Tablespoons unsalted butter very soft
1 large egg room temperature
1 teaspoon kosher salt
3 1/2 – 4 cups bread flour
6 Tablespoons salted butter very soft
3 Tablespoons honey

Standard – Metric

Instructions

Blend the cottage cheese and milk until smooth. Transfer to a microwave safe bowl and heat until 110°F, about 45 seconds. Pour the cottage cheese mixture into the bowl of a stand mixer with the yeast and 1 Tablespoon of honey or sugar. You can do this in a large bowl by hand with a wooden spoon if you don’t have a stand mixer. Cover with a kitchen towel and let it sit for 5 minutes.
3/4 cup whole milk, 1 cup whole milk cottage cheese, 2 Tablespoons honey
Add the remaining tablespoon of sugar, butter, egg, salt, and 2 cups of the flour. Beat together with the paddle attachment until it starts to come together. Scrape down the sides of the bowl and add the remaining 1 1/2 cups of flour. Beat on medium speed until the dough starts to pull away form the sides of the bowl, 1-2 minutes. The dough should be soft, shaggy, and slightly sticky.
2 Tablespoons honey, 2 1/4 teaspoons instant yeast, 3 Tablespoons unsalted butter, 1 large egg, 1 teaspoon kosher salt, 3 1/2 – 4 cups bread flour
Once the dough pulls away from the bowl, switch to the dough hook and knead for 5 minutes. If you don’t have a stand mixer, turn the dough out onto a floured work surface and knead by hand. Add 1 Tablespoon of flour to the dough if it becomes too stick as you knead.
Lightly grease a large bowl with oil or nonstick spray. Transfer the dough to the bowl and turn it in the bowl to coat the dough in the oil. Cover with a kitchen towel and let rise in a warm place until it doubles in size, 1-2 hours. I like to turn my oven on to the lowest setting then turn it off and proof the dough in the warm oven (or use a proof setting).
Grease a 9×13-inch pan or two square or circle cake pans. Press the dough down gently with your fist to release some of the air. Divide the dough into 15-16 equal dough balls. I like to use a dough scraper to cut the dough ball in quarters and then cut each quarter into quarters again. Shape each piece of dough into a ball by pulling the edges and pinching them in the center. Arrange them when the smoothest side up in the prepared baking pan (I placed them 3x5b ut 4×4 works too). Cover and rise in a warm place for 1 hour, until they’re puffy and doubled in size.
Preheat the oven to 350°F and adjust the oven rack to the lowest position.
Bake the rolls in the preheated oven for 18-22 minutes, or until the tops are golden brown, rotating them in the oven halfway through. Tent with foil if they’re browning too much. The rolls will have a firm top when they come out of the oven but will soften after adding the butter.
While they bake, mix the very soft salted butter and honey in a small bowl with a fork or spoon. When the rolls are done, spread a generous amount of butter on top of each warm roll. Serve the rolls with any remaining honey butter on the side.
6 Tablespoons salted butter, 3 Tablespoons honey

Notes

Gluten-Free. While I haven’t tried and tested this, I’ve heard great things about King Arthur’s 1:1 gluten-free bread flour!

Flour. You can use all-purpose flour instead of bread flour. The bread flour gives them a little more chew, but both are delicious.

Yeast. Instant yeast is best to shorten rise times, but you could use active dry yeast instead. Rise times will be slightly longer, so base it off when the dough doubles in size.

Overnight: prepare the dough, let it rise the first time, then shape them into rolls. Cover and refrigerate them for up to 16 hours. Let them sit at room temperature for 1-2 hours before baking.

Freeze dough: prepare the dough, let it rise the first time, shape them into rolls, then cover and freeze in the baking pan. Let them thaw and rise at room temperature for 4-5 hours before baking.

Nutrition

The post Cottage Cheese Dinner Rolls appeared first on What Molly Made.

Cottage Cheese Breakfast Bowl (Sweet + Savory)

Molly Thompson — Tue, 24 Sep 2024 08:00:00 +0000

This high-protein, 5-minute cottage cheese breakfast bowl is the perfect easy, healthy breakfast. Just add cottage cheese to a bowl and top it with sweet or savory toppings. Talk about an easy morning!

Love cottage cheese for breakfast? Try cottage cheese pancakes, cottage cheese toast, or protein cottage cheese bagels.

By now you know I’m fully on board the cottage cheese bandwagon. It’s inexpensive to keep on hand, mild in flavor (read: versatile!). Use it in savory dishes like cottage cheese flatbread and cottage cheese alfredo or in a dip like cottage cheese queso or cottage cheese dip.

This cottage cheese breakfast bowl is as easy as it gets, using cottage cheese as the base with a few simple toppings for added flavor and nutritional benefits.

You don’t even have to use the ingredients I did. Similar to this cottage cheese toast, you can get creative with toppings you already have on hand!

Don’t just save it for breakfast — it also makes a great afternoon snack or post-workout treat.

Why You’ll Love This Cottage Cheese Breakfast Bowl

Have it your way: sweet or savory!
Quick, easy, and filling breakfast.
Easily involve the kids in making their own — they’ll enjoy eating it even more!
High-protein and low-calorie (29g or protein per serving).
No cooking (and barely any dishes) involved.

Ingredients You Need

Here are the simple ingredients you need to make this cottage cheese breakfast bowl. Skip to the recipe card for exact measurements.

Savory

Cottage cheese: Have it as nonfat, low fat (1% or 2%) or whole fat. Just know that the milk type affects the nutritional content.
Avocado: Excellent source of omega-3s and fiber.
Cherry tomatoes: You can use grape tomatoes, roma tomatoes, or any tomatoes you have on hand.
Hard or soft boiled egg: Optional for added protein.
Chives: Adds a little texture.
Salt and pepper: To taste.
Toppings: Everything bagel seasoning, balsamic glaze, or hot sauce.

Sweet

Cottage cheese: I like using Good Culture cottage cheese.
Raspberries: Fresh or frozen will work.
Chia seeds: A serving of chia seeds offers 10g of fiber and 5g of protein!
Toppings: Nut butter, chopped nuts, cinnamon, or honey.

Need another no-cook breakfast recipe with ample protein? Try blended overnight oats or yogurt-chia pudding.

Recipe Variations & Substitutions

Swap the raspberries for other berries like blueberries, blackberries, or strawberries.
Add other fruits like sliced peaches, bananas, or pomegranate seeds.
Instead of almonds, use walnuts, pecans, or hazelnuts.
Substitute chia seeds for hemp seeds.
Use maple syrup instead of honey to drizzle on top of your sweet bowl.
Try adding a salsa on top of your savory bowl. It’s a combo you didn’t know you needed!

How to Make Cottage Cheese Breakfast Bowls

Here are the simple steps, with photos, to make this cottage cheese breakfast bowl recipe. Skip to the recipe card for the printable version.

Step 1: Add Cottage Cheese. Add the cottage cheese to a bowl. top with chia jam, nut butter, and a dash of cinnamon.

Sweet Breakfast Bowl: Smash the raspberries with the chia in a small mixing bowl. Add it to the cottage cheese and finish with nut butter, honey, cinnamon, and/or almonds.

Savory Breakfast Bowl: Add the cottage cheese to a bowl. Top with everything bagel seasoning, balsamic glaze, or hot sauce.

Expert Tips

If the texture of cottage cheese isn’t for you, either whip the cottage cheese in a food processor or high-speed blender ahead of time or swap it with Greek yogurt.
If you want cottage cheese that includes probiotics, check the label for ‘live and active cultures’.

Recipe FAQs

Can I make this recipe ahead of time?

Yes! Dress the cottage cheese with all of your toppings the night before or spoon out your portion of cottage cheese and cut up your toppings, keeping them separate until you’re ready to eat in the morning.

Is it healthy to eat cottage cheese for breakfast?

Absolutely. Cottage cheese is high in protein, low in fat, and is a great source of calcium. It’s a great low-calorie snack that will keep you feeling full for longer.

Storage Tips

I’d recommend storing the toppings separately from the cottage cheese, but if you’re meal-prepping them ahead of time and want to keep it all together, store individual portions in an airtight container in the fridge for up to 3 days.

More Cottage Cheese Recipes

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Cottage Cheese Breakfast Bowl

Make this cottage cheese breakfast bowl in 5 minutes with sweet or savory toppings! It’s the perfect high-protein protein breakfast you can make quickly on the go.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword healthy breakfast, high protein, quick breakfast

Prep Time 5

Cook Time 0

Total Time 5

Servings bowl

Calories 421kcal

Author Molly Thompson

Ingredients

Sweet Breakfast Bowl

3/4 cup cottage cheese
1/4 cup raspberries fresh or frozen
1 Tablespoon chia seeds
1-2 Tablespoons nut butter
2-3 Tablespoons sliced almond or chopped nuts of choice
1 teaspoon honey
1/4 teaspoon cinnamon

Savory Breakfast Bowl

3/4 cup cottage cheese
1/2 avocado diced
cherry tomatoes halved
1 Green onion sliced
Salt and pepper to taste
Balsamic glaze to taste

Instructions

Sweet

Add the raspberries and chia seeds to a small bowl and mash with the back of a fork.
Add the cottage cheese to a serving bowl. Top with raspberry mixture and remaining ingredients.

Savory

Add the cottage cheese to a serving bowl. Slice the avocado, tomatoes, and green onion. Top the cottage cheese, season with salt and pepper, and drizzle with balsamic glaze.

Notes

Cottage Cheese. I like Good Culture 2% cottage cheese. Use low fat for lower calories.

*Nutrition information is for the sweet breakfast bowl.

Nutrition

The post Cottage Cheese Breakfast Bowl (Sweet + Savory) appeared first on What Molly Made.

Cottage Cheese Egg Bites

Molly Thompson — Wed, 18 Sep 2024 08:00:00 +0000

These cottage cheese egg bites are fluffy, flavorful, and packed with protein! Blending cottage cheese with eggs creates a creamy texture just like the Starbucks egg bites, but without needing a sous vide machine. Plus, they’re easy to customize with your favorite mix-ins like veggies, bacon, or cheese.

For the best texture, blend the eggs and cottage cheese until completely smooth and don’t skip the easy water bath—this keeps them light, creamy, and fluffy!

If you couldn’t tell by all the TikTok recipes, cottage cheese has found its way back into so many’s hearts and eating plans. I especially love cottage cheese in the mornings if you couldn’t tell by these cottage cheese bagels, cottage cheese pancakes, or cottage cheese toast.

Just like these fluffy egg sandwiches, you cook the eggs with a separate pan of water to create steam and give them the most creamy smooth texture. They cut like butter and melt in your mouth!

Why You’ll Love These Egg Bites with Cottage Cheese

✔ 27 grams of protein per serving (3 egg bites).
✔ Perfect for meal prep—simple ingredients, reheat and enjoy all week.
✔ Endlessly customizable—add your favorite veggies, cheese, or protein.
✔ Light, fluffy, and creamy—no rubbery texture!

Try protein breakfast burritos, blended overnight oats, or spinach feta egg white wraps next.

Ingredients You Need

🥚 Eggs – 9 whole eggs pack in protein.
🧀 Cottage Cheese – Adds creaminess and extra protein.
🫑 Veggies – Spinach and bell peppers add nutrients and fiber.
🧀 Cheese – Shredded cheddar, Monterey Jack, or feta work well.
🧂 Seasonings – Salt and pepper to enhance the flavors.

Need another high-protein breakfast? Try chia yogurt pudding or protein french toast next!

How to Make Cottage Cheese Egg Bites

Here are the simple steps, with photos, to make these egg and cottage cheese bites. Skip to the recipe card for the printable version.

Step 1: Blend. Blend the eggs, cottage cheese, shredded cheese, salt, and pepper until smooth.

Step 2. Cook the Peppers. Sauté the red pepper until soft, then cook the spinach until wilted. Press out excess moisture.

Step 5. Fill the Egg Cups. Divide the veggies into a greased muffin tin, then pour the egg mixture on top.

Step 4. Steam-bake for extra creaminess! Fill a 9×13-inch pan with 2 inches of hot water and place it on the bottom oven rack. Bake the egg bites on the middle rack at 325°F for 30-35 minutes, until set.

Recipe Variations

Different veggies: Try adding kale, mushrooms, tomatoes, onion, or zucchini.
More cheese: Mix in another cheese like monterey jack, colby jack, gruyere, or white cheddar.
Add a protein: Just like Starbucks, top them with cooked bacon or mix in cooked breakfast sausage or ham.

Expert Tips

Don’t skip the hot water tray—it creates steam for that velvety, custard-like texture!
Customize your fillings—use bacon, sausage, mushrooms, kale, or any cheese you love.
Don’t overbake! The egg bites should be just set and not look wet on top.

Recipe FAQs

Are egg bites healthy from Starbucks?

Starbucks egg bites can be a good source of protein, but they are high in fat and sodium. It’s why I love to make egg bites at home with this easy recipe!

Why are my egg bites soggy?

If they’re soggy it’s likely they aren’t cooked all the way through. Baked eggs should be cooked to 160°F. You can use an instant read thermometer to determine when they’re done if desired.

This recipe is sponsored by ADA Mideast. Visit their website for nutrition facts, and cooking tips, and to learn about dairy farming.

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Cottage Cheese Egg Bites

Mix cottage cheese, eggs, cheese, and your favorite mix-ins to create these delicious, high-protein egg bites! They taste just like Starbucks egg bites without the sous vide method. Prep and freeze them for a healthy breakfast all week!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword high protein, meal prep breakfast

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 92kcal

Author Molly Thompson

Ingredients

9 large eggs
1 1/2 cups cottage cheese
1/2 cup shredded cheddar cheese or monterey jack cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons olive oil
1 red bell pepper seeded and diced
2 cups spinach roughly chopped
1/4 cup chopped green onion (1-2 stalks)

Instructions

Position one oven rack to the very bottom position and another to the middle position. Preheat the oven to 300°F. Grease a 12-count muffin tin with cooking spray. Fill a 9×12-inch baking pan with 2 inches of very hot water and carefully place in the lowest position in the oven. This creates steam for even cooking and a custardy texture.
Add the eggs, cottage cheese, shredded cheese, salt, and pepper to a blender. Blend until smooth.
9 large eggs, 1 1/2 cups cottage cheese, 1/2 cup shredded cheddar cheese, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Heat the olive oil in a nonstick skillet over medium heat. Add the bell pepper and cook until soft, 2-3 minutes and transfer to a medium bowl. Add the spinach and cook to wilt. Remove to a paper towel and pat out the excess water. Place it in the bowl with the cooked peppers and the scallions.
2 teaspoons olive oil, 1 red bell pepper, 2 cups spinach, 1/4 cup chopped green onion
Divide the veggie mixture between the prepared muffin tins, reserving about 1/4 cup for the tops. Pour the egg mixture over the veggies until the muffin tins are 3/4 of the way full. Top with the reserved veggies.
Place the egg bites on the middle rack and bake for 30-35 minutes, until the tops are puffed up and set. They will deflate slightly as they cool. Let them cool in the pan for 10 minutes then run a knife around the edge and pop them out.

Notes

Fridge: Cool them completely then store leftovers in an airtight container in the fridge for up to 5 days.

Freezer: Place leftover bites on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or storage bag and freeze for up to 2 months. Reheat from frozen.

Reheat: Wrap refrigerated them individually in a paper towel and heat for 30 seconds, or until heated through. For frozen egg bites, wrap in a paper towel microwave for 45 seconds, flip, and microwave for another 30-45 seconds, until heated.

Nutrition

The post Cottage Cheese Egg Bites appeared first on What Molly Made.

Cottage Cheese Alfredo

Molly Thompson — Mon, 12 Aug 2024 20:18:14 +0000

This cottage cheese alfredo comes together in 15 minutes or less and has the same rich and creamy texture as regular alfredo sauce. Skip the heavy cream and butter because this high protein sauce goes well with any pasta dish!

Use the sauce for this creamy spaghetti chicken or chicken alfredo gnocchi bake!

Add this creamy sauce to your favorite pasta for a cozy, comforting dish the whole family will love.

Cooking with cottage cheese is a staple in our house. We make cottage cheese bagels, cottage cheese queso, and cottage cheese flatbread regularly.

And just like butternut squash ravioli sauce, this recipe couldn’t be easier. You only need a few simple ingredients and 15 minutes or less!

Why You’ll Love this Cottage Cheese Alfredo

Great way to sneak in protein — just like in cottage cheese pancakes.
An easy dish for weeknights (kids love it!).
Velvety texture of a traditional alfredo sauce.
A healthier alternative to the traditional recipe.
Comes together in 15 minutes or less.

Love creamy alfredo sauce? Try a classic alfredo recipe like chicken alfredo gnocchi bake or spaghetti squash chicken alfredo.

Ingredients You Need

Here are the simple ingredients for this cottage cheese alfredo sauce. Jump to the recipe card for exact measurements.

Milk: Use any kind of milk like whole milk, almond milk, or cashew milk.
Cottage cheese: The secret ingredient that makes it thick and creamy instead of using heavy cream. You can use any brand with any fat percentage.
Olive oil and fresh garlic: For rich flavor.
Grated parmesan cheese: Grate a fresh block for optimum melting.
Italian seasoning: A staple for Italian recipes like this one and Italian meatball soup.
Pasta: Use any kind of pasta of your choice. I used fettucini noodles, but use gluten-free if needed or zucchini noodles as a low-carb substitute.

Recipe Variations

Broccoli and chicken alfredo: Bake them beforehand on a sheet pan and add them to the pasta and alfredo sauce.
Turn up the heat: Add red pepper flakes to the sauce.
Low carb: Toss the alfredo cottage cheese with zucchini noodles for a low calorie pasta.
Gluten-free: Use chickpea pasta or Jovial is my favorite gluten-free pasta. I love it in all pasta recipes, especially creamy steak pasta.

How to Make Cottage Cheese Alfredo Sauce

Here are the basic steps, with images, for this cottage cheese pasta sauce. Skip down to the recipe card below for the full printable recipe.

Step 1. Blend Cottage Cheese. Blend the milk and cottage cheese in a high speed blender until smooth.

Step 2. Saute Garlic. Cook minced garlic in oil until fragrant.

Step 3. Finish the Sauce. Add the cottage cheese mixture then the parmesan cheese and stir until smooth over low heat.

Step 4. Toss with Pasta. Toss with cooked pasta and other ingredients like chicken and broccoli.

Expert Tip

Cook the sauce over low heat and be patient. The parmesan cheese will melt and the sauce will thicken. The sauce can curdle if the heat is too high.

Recipe FAQs

Does cottage cheese melt like cheese?

Cottage cheese melts some, but it becomes more runny and still has some lumps. Blending the cottage cheese ensures it’s really creamy.

Can I thicken it with cornstarch?

If your alfredo sauce is looking a little thin, you can mix 1 teaspoon with water and add it to the sauce. Bring it to a simmer and let it thicken.

Can I make it dairy-free or vegan?

I haven’t tested this, but you’d likely have similar results with a plant based cream cheese like Kite Hill. It likely won’t have the same taste and texture.

What happens if my sauce curdles?

This is likely due to cooking the sauce over too high a heat, resulting in it curdling. Add the entire batch of sauce back to a blender with a splash of milk and blend it on high until smooth.

How to Store

Store leftover cottage cheese alfredo pasta in an airtight container for up to 4 days.

Reheat the sauce alone or mixed with noodles over medium-low heat in a sauce pan so that the sauce does not curdle. Add a splash of milk as needed to thin it out.

More High Protein Pasta Recipes

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Cottage Cheese Alfredo

This cottage cheese alfredo comes together in 15 minutes or less and has the same rich and creamy texture as regular alfredo. Skip the heavy cream and butter because this high protein sauce and goes well with any pasta dish.

Course Dinner, Sauce

Cuisine American, Italian

Diet Gluten Free

Keyword high protein, low carb

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 205kcal

Author Molly Thompson

Ingredients

1/2 cup milk any kind
1 1/4 cups cottage cheese I use Good Culture whole milk, but any percentage works
1 Tablespoon olive oil
2 cloves garlic minced
1 cup freshly grated parmesan cheese
1/2 teaspoon Italian seasoning
1/2 cup pasta cooking water as needed
Kosher salt and fresh cracked black pepper to taste
12 ounces pasta of choice

Instructions

Blend the milk and cottage cheese in a high speed blender until smooth.
1/2 cup milk, 1 1/4 cups cottage cheese
Heat the olive oil a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, 1-2 minutes. Turn the heat down to low and pour the cottage cheese mixture into the pan with the parmesan cheese and Italian seasoning.
1 Tablespoon olive oil, 2 cloves garlic, 1 cup freshly grated parmesan cheese, 1/2 teaspoon Italian seasoning
Stir to melt the parmesan cheese and cook gently on very low heat to melt the parmesan cheese. Be careful not to overheat or the sauce can curdle.
While it’s simmering, make the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest from the pasta. Rinse the noodles with cool water.
12 ounces pasta of choice
Toss the pasta to the alfredo sauce over low heat until it reaches your desired temperature. Be careful not to overheat with hot noodles or high heat because the sauce can separate if it becomes too hot.

Notes

*Nutrition information is for sauce only. It does not include the pasta.

Cottage Cheese. Any percentage of cottage cheese works in this recipe. I prefer whole milk cottage cheese or 2%. I love Good Culture!

Low Heat. Higher heat can curdle the sauce so be patient and cook on low. If it does curdle, carefully add all of the sauce to a high-speed blender with a splash of milk and it will smooth right out!

Chicken and Broccoli Alfredo. Roast broccoli and chicken on a sheet pan. Preheat the oven to 425. Toss broccoli florets with a little olive oil, salt, pepper, and garlic powder. Pat the chicken dry and sprinkle with salt, pepper, and red pepper flakes. Bake together on a sheet pan for 18-20 minutes, until the chicken is 165 and the broccoli is tender.

Storage. Store leftover sauce (or mixed with noodles) in an airtight container for up to 4 days. Reheat the sauce alone or mixed with noodles over medium-low heat in a sauce pan so that the sauce does not curdle. Add a splash of milk as needed to thin it out.

Nutrition

The post Cottage Cheese Alfredo appeared first on What Molly Made.

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